I always enjoy dishes like this. Easy to throw together but the flavor can't be beat. I used thighs for this because I like the fact that they are a little juicier...but you can use the breast if you want. This is something that doesn't need a lot of prep work to make it easy for those busy days. Basically you can fix it and forget it. Sometimes those are the best kinds of recipes!!
4 - 6 chicken thighs (I used bone-in)
1 onion - sliced
Olive oil
Salt and pepper
2 cups milk
1/2 cup flour
Season the chicken thighs with salt and pepper.
Heat a large skillet over medium-high heat. Add some olive oil. Brown chicken on both sides for a few minutes.
Remove chicken from skillet and place on a paper plate.
Add onion slices to the skillet and cook for a few minutes.
Add chicken back into the skillet on top of the onions. Cover and allow to cook on low for an hour or so.
Combine milk and flour, with a little more salt and pepper, and pour over chicken. Stir it around a bit and recover and allow gravy to thicken.
Serve over rice or noodles or with potatoes.
Here's all you need.
Brown the chicken in the olive oil.
Just to put some color on it.
Remove the chicken and drop the onions in.
Cook those just a few minutes.
Then add the chicken back to the skillet.
Cover and let it cook for an hour or so.
Mix the milk and flour together with a little salt and pepper.
I added some Kitchen Bouquet...but that's just me.
You don't have to.
Pour the milk mixture over the chicken.
Let it simmer for a bit to thicken up.
Like this!!
Then serve it up. I didn't have any noodles or rice
so I served ours with some seasoned potatoes.
Yummers! Fall off the bone good!
Smothered Chicken Thighs
4 - 6 chicken thighs (I used bone-in)
1 onion - sliced
Olive oil
Salt and pepper
2 cups milk
1/2 cup flour
Season the chicken thighs with salt and pepper.
Heat a large skillet over medium-high heat. Add some olive oil. Brown chicken on both sides for a few minutes.
Remove chicken from skillet and place on a paper plate.
Add onion slices to the skillet and cook for a few minutes.
Add chicken back into the skillet on top of the onions. Cover and allow to cook on low for an hour or so.
Combine milk and flour, with a little more salt and pepper, and pour over chicken. Stir it around a bit and recover and allow gravy to thicken.
Serve over rice or noodles or with potatoes.
Here's all you need.
Brown the chicken in the olive oil.
Just to put some color on it.
Remove the chicken and drop the onions in.
Cook those just a few minutes.
Then add the chicken back to the skillet.
Cover and let it cook for an hour or so.
Mix the milk and flour together with a little salt and pepper.
I added some Kitchen Bouquet...but that's just me.
You don't have to.
Pour the milk mixture over the chicken.
Let it simmer for a bit to thicken up.
Like this!!
Then serve it up. I didn't have any noodles or rice
so I served ours with some seasoned potatoes.
Yummers! Fall off the bone good!
